Directions:
- Cook pasta according to package directions. Meanwhile, drain tomatoes, reserving 1 1/4 cups juice; set aside.
- In a large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk and reserved tomato juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat.
- Drain pasta; add the sauce and reserved tomatoes. Stir in the parsley and all cheeses, EXCEPT THE ASIAGO CHEESE.
- Transfer to a greased 3-qt. baking dish (13x9-inch dish will be full ~ place on a baking sheet to catch any overflow).
- Top the casserole with the Asiago cheese.
- Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Yield: 9-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.04 Kcal (1189 kJ) | ||
| Calories from fat | 168.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 29% | |
|---|---|---|---|
| Cholesterol | 64.84mg | 22% | |
| Sodium | 735.96mg | 31% | |
| Potassium | 139.75mg | 3% | |
| Total Carbs | 7.82g | 3% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 20.85g | 42% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 668.9mg | 67% | |
| Amount Per 100 g | |||
| Calories | 247.88 Kcal (1038 kJ) | ||
| Calories from fat | 147.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.35g | 29% | |
|---|---|---|---|
| Cholesterol | 56.58mg | 22% | |
| Sodium | 642.26mg | 31% | |
| Potassium | 121.96mg | 3% | |
| Total Carbs | 6.83g | 3% | |
| Sugars | 2.11g | 10% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 18.2g | 42% | |
| Vitamin C | 3.5mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 583.8mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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